Muscle protein

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effect on meat quality

Pale, soft, and exudative (PSE) meat is the result of a rapid postmortem pH decline while the muscle temperature is too high. This combination of low pH and high temperature adversely affects
muscle proteins, reducing their ability to hold water (the meat drips and is soft and mushy) and causing them to reflect light from the surface of the meat (the meat appears pale). PSE meat is especially...

extraction in surimi process

The chemistry of the
surimi process involves the differential extraction of
muscle proteins. The water-soluble sarcoplasmic proteins are removed during the washing of the minced flesh. These proteins inhibit the gelling properties of the minced flesh. The flesh is then comminuted with salt, which solubilizes the myofibrillar proteins actin and myosin. Upon heating, the myofibrillar...

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